Think back to your childhood, what's one cake that stands out in your memories? For me, banana cake is a clear stand out. Wooden spoon in hand, ready to enjoy the remnants of batter left behind, with the warm scent of baked banana cake filling the room.

Little did I know how versatile banana cake can really be! We've all devoured a slice of banana cake generously spread with chocolate icing (my absolute fave with banana cake), but have you ever thought of turning that same mixture into crumble muffins, whiskey banana trifle or even cake French toast?Edmonds has released a banana cake mixthat has enough dry mixture to create 3 banana cakes, which is inspiration enough to get creative with this convenient little product! The great thing about this product is it saves SO much time, and I can have a cake or dessert on the table in very little time if surprised with unexpected visits from friends. Plus, who needs an excuse to fill their home with that amazing scent of homemade baking? Read below to see how I turned simple banana cake mixture into 3 delicious treats!

Would you like to win a $50 Edmonds prize pack? COMMENT below with which recipe you are going to try first to be into win! Winner drawn 18th May 2016. Open to NZ residents only.

To make the cake mixture, place the Edmonds Banana Cake mix, egg, canola oil, water and banana into a bowl. Using a whisk or electric beater, mix for 1 minute then scrape down the sides. Mix for a further minute.

Fill each 3/4 of the way with the cake mixture, then pop the caramel in the centre but don't completely submerge in the mixture.

To make the crumble topping, rub together the butter, flour and sugar, then add in the oats (it should form into a crumble texture).

Sprinkle the crumble mixture over each muffin, then bake in the oven for 12- 15 minutes or until golden and cooked through when tested with a skewer. Remove from the oven and leave to cool slightly.

While still warm, transfer each muffin to a cooling rack and leave to cool completely. Store in an airtight container for up to 4 days.

Note: my caramels sunk slightly to the bottom as I submerged them in the mixture, so be sure to leave them to the top of each muffin when preparing! If they sink don't worry, still delicious

To make the cake mixture, place the Edmonds Banana Cake mix, egg, canola oil, water and banana into a bowl. Using a whisk or electric beater, mix for 1 minute then scrape down the sides. Mix for a further minute.

Pour the mixture into a lined 8” cake tin, then bake in the oven for 40 to 45 minutes at 170 degrees celsius. Remove from the oven, cool and cut into cubes.

Into glasses (as many as you desire) drop around 4-6 cubes of the baked banana cake, dependant on the size of your glass. Into each, pour over 1tbsp of whiskey and leave it to soak into the cake for 5 minutes.

Next, lay banana slices over the top of the cake, then top with vanilla custard.

To finish, spoon in the whipped cream and sprinkle with banana cake crumbs and a pinch of cinnamon. Store in the fridge until required!

To make the cake mixture, place the Edmonds Banana Cake mix, egg, canola oil, water and banana into a bowl. Using a whisk or electric beater, mix for 1 minute then scrape down the sides. Mix for a further minute.

Pour mixture into a lined loaf tin, then bake in the oven for 40 to 45 minutes at 170 degrees celsius. Remove from the oven and cool.

Cut your banana loaf into 2cm thick slices. Decide how many you want to turn into French toast, and freeze the remainder in a ziplock bag for banana bread you can pop into the toaster!

Whisk together the egg, cream and caster sugar, then dip each slice into the mixture on both sides and set on a plate.

Heat a frying pan on a medium high heat. Once hot, melt in a knob of butter and cook each slice of cake until golden and crispy (around 3 minutes on each side).

*To make blueberry compote, all you need is 1/2 cup frozen blueberries and 3 tbsp caster sugar. Cook over a low to medium heat in a pot until the blueberries have cooked down and the liquid is syrupy. Leave to cool before serving.